Tagliata di manzo on rocket with pine nuts and parmesan

Name: Tagliata di manzo on rocket with pine nuts and parmesan
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 800 g Fillet of beef (middle piece); 6 TABLESPOONS Olive oil; 50 g Pine nuts; 9 cherry tomatoes; 100 g Arugula; 3 TABLESPOONS Lemon juice; 7-10 Tbsp coarse sea salt; 7-10 Tbsp freshly ground black pepper; 50 g freshly sliced Parmesan (e.g. Parmigiano Reggiano, matured for 12 or 24 months); 7-10 Tbsp Aluminium foil

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

800 g Fillet of beef (middle piece)
6 TABLESPOONS Olive oil
50 g Pine nuts
9 cherry tomatoes
100 g Arugula
3 TABLESPOONS Lemon juice
7-10 Tbsp coarse sea salt
7-10 Tbsp freshly ground black pepper
50 g freshly sliced Parmesan (e.g. Parmigiano Reggiano, matured for 12 or 24 months)
7-10 Tbsp Aluminium foil

Directions

1
Preheat oven (electric cooker: 150 °C/recirculating air: 125 °/gas: see manufacturer). Dab the fillet dry. Fry 2 tablespoons of oil in a pan (e.g. grill pan) on all sides for approx. 1 minute. Then fry in a hot oven for approx. 10 minutes (medium rare) to 15 minutes (medium), depending on the cooking method.
2
Let meat rest in aluminium foil for 2-3 minutes after frying.
3
In the meantime, roast pine nuts in a pan without fat. Take them out. Wash and quarter the cherry tomatoes. Clean, wash and shake dry the arugula. Mix lemon juice, salt and pepper, fold in 4 tablespoons of oil.
4
Mix the rocket salad with the dressing and divide into four plates. Place the cherry tomatoes on top.
5
Cut the fillet with a sharp meat knife into nice, not too thick slices. Place the fillet fan-shaped on the salad. Season with sea salt and pepper. Sprinkle with pine nuts and parmesan.
6
Ciabatta is delicious with it.